TOMATILLO SALSA
I was looking for a tomatillo salsa recipe for canning & couldn't find one that suited our Taste so, I came up this this one. Everyone that has tried it likes it. We have a lot of tomatillos in the garden, so I wanted a way to use them.
Provided by Barb G.
Categories Sauces
Time 1h20m
Yield 6 Pints
Number Of Ingredients 9
Steps:
- Combine all ingredients in a large pot & stir frequently over high heat until mixture boils.
- Reduce heat.
- Simmer 20 minutes.
- Ladle into pint jars.
- Leave 1/2 inch head space.
- Adjust lids, process in a hot water bath for 20 minutes.
- Be sure to wear gloves when chopping peppers as they will burn fingers.
- Also, have good ventilation when cooking--I have found this to be true when cooking ALL salsa.
- I use a food processor for chopping.
- If you want it hotter use more jalapeños & you can use more or less cumin, as cumin makes it hot, BUT gives a good flavor.
TOMATILLO SALSA
This is the first tomatillo recipe I've found that replicates the delicious salsa verde you get at Taco Cabana. And its pretty easy. All of the ingredients can be adjusted to taste.
Provided by Papagayita
Categories Sauces
Time 35m
Yield 10-12 serving(s)
Number Of Ingredients 7
Steps:
- Place tomatillos in a nonreactive saucepan with enough water to cover.
- Bring to a boil.
- Simmer until tomatillos soften and begin to burst, about 10 minutes.
- Drain tomatillos and place in a food processor or blender with onion, garlic, jalapeno peppers, cilantro, salt and pepper.
- Blend to desired consistency.
EASY TOMATO TOMATILLO SALSA RECIPE
Provided by Sarah Walker Caron
Time 10m
Number Of Ingredients 7
Steps:
- Quarter the tomatillos, tomatoes and shallow and add to the bowl of a food processor. Add the garlic, lime juice, sea salt and pepper.
- Pulse to desired consistency.
TOMATILLO SALSA VERDE
This authentic Mexican salsa verde has a fabulous flavor. Use it on chicken enchiladas or as a condiment for any dish that needs a little extra zip!
Provided by Kimberly Binning
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Salsa Verde Recipes
Time 25m
Yield 8
Number Of Ingredients 9
Steps:
- Place tomatillos, onion, garlic, and chile pepper into a saucepan. Season with cilantro, oregano, cumin, and salt; pour in water. Bring to a boil over high heat, then reduce heat to medium-low, and simmer until the tomatillos are soft, 10 to 15 minutes.
- Using a blender, carefully puree the tomatillos and water in batches until smooth.
Nutrition Facts : Calories 24.3 calories, Carbohydrate 4.6 g, Fat 0.6 g, Fiber 1.3 g, Protein 0.8 g, SaturatedFat 0.1 g, Sodium 439.5 mg, Sugar 2.7 g
EASY HOMEMADE MILD SALSA RECIPE
This easy salsa recipe uses just six ingredients and takes minutes to make. Once you've made your own fresh, homemade salsa (also known as pico de gallo), you'll never go back to store-bought.
Provided by Melissa Clark
Time 10m
Number Of Ingredients 7
Steps:
- Combine all the ingredients in a bowl. If you want your homemade salsa to have a smoother texture-more like jarred-pulse half the salsa in a food processor, then combine it with the remaining chunky half. Cover tightly and refrigerate for up to 5 days.
Nutrition Facts : Calories 11 kcal, Carbohydrate 2 g, Sodium 175 mg, UnsaturatedFat 0 g
21 BEST WAYS TO COOK WITH TOMATILLOS
From elegant appetizers to luscious desserts, these irresistible tomatillo recipes make the most of the unique fruit. Give them a try and impress your family today!
Provided by insanelygood
Categories Recipe Roundup
Number Of Ingredients 21
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a tomatillo recipe in 30 minutes or less!
Nutrition Facts :
TOMATILLO SALSA
Steps:
- Remove the husks from the tomatillos and rinse them off to remove their sticky outer layer. Slice them half or quarters so they fit into the food processor. Cut the onion into slices or chunks to measure.
- In a food processor add the prepared tomatillos, onion, cilantro, lime juice, salt and pepper. Pulse a few times until a desired chunky consistency is met. For a thicker salsa pulse or blend for less time and for a thinner salsa blend longer.
- Serve with chips or over favorite Mexican dishes and meats.
Nutrition Facts : Calories 34 kcal, Carbohydrate 7 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 293 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving
FRESH TOMATILLO SALSA
Fresh Tomatillo Salsa Recipe! (aka Salsa Verde) A FRESH vibrant recipe for Tomatillo Salsa using raw tomatillos, resulting in the most vibrant flavor. Serve this with chips, Fish Tacos, quesadillas or as a sauce for enchiladas!
Provided by Sylvia Fountaine
Categories salsa
Time 15m
Number Of Ingredients 10
Steps:
- Place all ingredients in a food processor and pulse until uniformly combined.
- Taste, then adjust salt, heat and lime. ( I find it helpful to taste with a chip, or whatever you are serving this with.)
- Refrigerate until serving.
Nutrition Facts : Calories 42 calories, Sugar 3.3 g, Sodium 292.3 mg, Fat 2.5 g, SaturatedFat 0.3 g, TransFat 0 g, Carbohydrate 5.3 g, Fiber 1.5 g, Protein 0.8 g, Cholesterol 0 mg
TOMATILLO SALSA
Steps:
- Place all ingredients in a medium pot. Bring to a boil and simmer uncovered for 10 minutes.
- Heat 3 half-pint jars by filling them with hot water. Empty the water from the jars and then fill them with the hot salsa.
- If canning, follow safe canning guidelines and process for 15 minutes in a boiling water bath.
- If you're not going through the canning process, refrigerate the salsa until ready to serve.
Nutrition Facts : Calories 21 kcal, Carbohydrate 4 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 71 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
EASY TOMATILLO SALSA
This avocado-tomatillo salsa is great on street tacos, as a salad dressing, or as a sauce on the side with some nice grilled fish. Really, it is a versatile sauce that can be used alongside any Mexican dinner.
Provided by Nahum and Brandi
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Salsa Verde Recipes
Time 30m
Yield 6
Number Of Ingredients 8
Steps:
- Place tomatillos, serrano chile, and garlic into a small pot. Cover with water and bring to a boil over high heat; continue to boil for 10 minutes. Remove from heat and drain, reserving 3 tablespoons water. Let cool slightly, about 5 minutes.
- Place boiled vegetables into a blender or food processor with reserved water. Blend until pureed, about 15 seconds. Add cilantro, avocado, cumin, and salt; blend for 30 seconds. Add sour cream and pulse just until combined.
Nutrition Facts : Calories 67.3 calories, Carbohydrate 4.5 g, Cholesterol 1.1 mg, Fat 5.7 g, Fiber 2.7 g, Protein 1 g, SaturatedFat 1.1 g, Sodium 30.1 mg, Sugar 1.2 g
EASY TOMATILLO SALSA
Tomatillos should be bright green, with paper-thin husks. This recipe for tomatillo salsa yields an emerald-hued tangy appetizer. Feel free to add cilantro.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 1 1/2 cups
Number Of Ingredients 4
Steps:
- In a small bowl, combine tomatillos, onion, and jalapeno. Season to taste with salt and let sit 10 minutes before serving.
Nutrition Facts : Calories 8 g, Fiber 1 g
TOMATILLO SALSA
Make this healthy side dish as part of a Mexican feast, with fresh tomatillos, onions, chillies, avocado and lime. Serve alongside burritos and tacos
Provided by Elena Silcock
Categories Side dish
Time 10m
Number Of Ingredients 7
Steps:
- Put the tomatillos in a pan of boiling water, cook for 3 mins or until the skins split, remove with a slotted spoon and cool for 5-10 mins. Blitz in a food processor with the coriander, onion, chilli, garlic and lime. Tip into a bowl, stir in the avocado and season to taste.
Nutrition Facts : Calories 116 calories, Fat 8 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 6 grams sugar, Fiber 4 grams fiber, Protein 3 grams protein
TOMATILLO SALSA
This is a standard Mexican salsa that you find everywhere in Mexico. Tomatillos have a natural acidic and fresh note that gives them a little sparkle. (They keep that sparkle even after they're cooked.) Tomatillo salsa is a natural with the flavors of grilled meat, but it is a great do-ahead, have-on-hand salsa to freshen up anything off the grill or out of a skillet.
Provided by Daisy Martinez
Categories condiment
Time 40m
Yield about 4 cups
Number Of Ingredients 7
Steps:
- Pull the husks from the tomatillos and wash them under cool water until they no longer feel sticky. Cut them into quarters and put them into the work bowl of a food processor. Add the onion and garlic and process until smooth. Add the cilantro, jalapeno and lime juice and process until the jalapeno is finely chopped.
- Scrape the mixture into a small saucepan. Season lightly with salt and bring to a boil over medium heat. Cook, stirring occasionally, until most of the liquid is boiled off and the salsa looks relish-y, about 15 minutes. Cool before using. The sauce can be refrigerated for up to 1 week. If refrigerated, you may want to add a little salt and/or lime juice to the salsa before serving.
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5/5 (5)Calories 16 per servingCategory Dips/Sauces
- Remove the husks from the tomatillos and rinse. Place the tomatillos and the jalapeño in a pan and cover with water. Place over medium-high heat and boil until the tomatillos are fully cooked and are a dull olive green color, about 10 minutes.
- Strain the mixture, then place the tomatillos and jalapeño in a food processor. Add the garlic and cilantro and process until smooth. Season to taste with salt and pepper.
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5/5 (34)Total Time 30 minsCategory Appetizer
- Remove the husks from the tomatillos and rinse under cool water to remove the stickiness. Place the tomatillos, onion and pepper on the baking sheet, drizzle with the olive oil and a generous pinch of salt and toss. Place the wrapped garlic on the pan. Roast for 15 minutes or until the tomatillos are soft.
- Unwrap the garlic from the foil, peel it, and place in the bowl of a food processor. Add the roasted vegetables, lime juice and cilantro and pulse. If your salsa is too thick, add 1 to 2 tablespoons water to thin to desired consistency. Season to taste.
HOMEMADE TOMATILLO SALSA (ROASTED VEGGIES) - …
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- Preheat the oven to 500. Line a baking sheet with foil and spray with cooking spray. Place the tomatillos, onion, garlic, and peppers on the baking sheet. Roast 15-20 minutes, or until the tomatillos have charred slightly and are starting to release their juices. Remove from oven and let cool slightly.
- After the peppers have cooled, carefully peel off the skin. It's a good idea to wear gloves to prevent getting spicy pepper juice on your hands and then inadvertently rubbing it in your eyes. If you want your salsa spicier, leave the pepper seeds in, or for a milder salsa scrape them out.
- Add the tomatillos, peppers, onions, and garlic to a blender or food processor. Then, add the cilantro, lime juice, vinegar, salt, cumin, and red pepper flakes, and pulse until it's as chunky or smooth as you would like it. Add water as needed to thin to desired consistency.
- Pour the mixture into a medium saucepan and heat just to a simmer. If you're planning to refrigerate the salsa, ladle into clean containers, then let cool. Use within one week.
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- Place the tomatillos, onion, garlic, cilantro, lime juice, and chiles in a blender and blend until smooth. If you have a small blender or not a very powerful blender, you can do this in batches.
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4.7/5 (11)Total Time 30 minsCategory Condiment, SauceCalories 64 per serving
- Combine chopped tomatillos, white onion, garlic, jalapeno, cilantro, cumin, fine sea salt, water and lime juice in a heavy bottom saucepan.
- Bring to a rolling boiling, then reduce heat and simmer for 15 minutes, or until tomatillos are tender and starting to fall apart.
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3/5 (2)Category BreakfastCuisine MexicanTotal Time 1 hr 30 mins
- Place beets in a baking dish and drizzle with 1 tablespoon of the olive oil. Season with salt and cover with foil. Roast beets until they can be easily pierced with a knife, about 30-40 minutes. Let cool.
- Heat oil in a large cast iron skillet or nonstick frying pan over medium-high heat. Add onion and potatoes and season with salt.
- I like to fry my eggs one at a time. Heat 1 tablespoon of olive oil per egg in a medium nonstick frying pan over medium-high heat. Once oil is shimmering crack the egg into the middle of the oil. Season with salt and black pepper. Turn off heat and let cook, undisturbed 1-2 minutes. Flip if you want an over easy egg and finish cooking to your liking. Repeat with remaining eggs.
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- Cook, adjusting the heat so the water remains at a steady simmer, until the tomatillos are tender, about 12 to 15 minutes.
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- Preheat the oven broiler and position the rack 4 inches below the heat. Line a rimmed baking sheet with foil.
- Place the tomatillos and jalapeño on a rimmed baking sheet and broil for 3-5 minutes, until they’re blackened in some spots.
- Remove the baking sheet from the oven, flip over the tomatillos and pepper and broil for 5-6 minutes, until the tomatillos and pepper is blistered.
- To a food processor or blender, combine the onion, cilantro, lime juice, salt and cooked tomatillos and pepper along with any juices. (Note- If you want mild salsa, allow the jalapeño pepper to cool, then cut in half and remove all the seeds.)
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- Pulse until the tomatillo salsa reaches the desired consistency, then taste and adjust the seasoning as necessary. Enjoy!
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- Peel the papery husks off the tomatillos. The tomatillos will have a sticky residue on them. Thoroughly wash them with dish soap and rinse well. You can also plunge them into boiling water for 90 seconds and then transfer them to an ice bath (to stop from cooking).
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